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Garlic Chicken Rigatoni
Garlic Chicken Rigatoni
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Creamy 30-minute chicken pasta with garlic, rigatoni, veggies, and cheese.
Ingredients:
  • 1 (8 ounce) package rigatoni pasta
  • 1 tablespoon salt
  • 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon herb-infused olive oil
  • 0.25 cup tapioca starch
  • 1 teaspoon Italian seasoning
  • 0.25 teaspoon salt
  • 0.13 teaspoon freshly ground black pepper
  • 0.75 cup water
  • 0.33 cup sliced fresh mushrooms
  • 0.25 cup chopped marinated artichoke hearts
  • 2 tablespoons chopped oil-packed sun-dried tomatoes
  • 3 cloves minced garlic
  • 0.33 cup Chardonnay wine
  • 0.25 cup heavy whipping cream
  • 2 ounces shredded aged Cheddar cheese
Instructions:
  • In a large pot, bring water and 1 tablespoon of salt to a boil. Add rigatoni and cook until al dente, about 10 minutes. Drain pasta, saving some of the cooking water.
  • In a bowl, mix tapioca starch, Italian seasoning, salt, and black pepper. Add chicken and toss to coat evenly.
  • Heat olive oil in a skillet until shimmering. Add chicken and cook until browned, about 5 minutes. Resist the urge to add extra oil or butter.
  • Add the reserved pasta water to the pot and mix in the mushrooms, artichoke hearts, sun-dried tomatoes, and garlic. Cook for approximately 5 minutes.
  • Combine the white wine, cream, and Cheddar cheese in a pot and stir until the sauce slightly thickens. Add the rigatoni and mix everything together.
  • Toss rigatoni to combine and serve right away.

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